Tuna Crudo with Blood Orange and Capers
Super fresh tuna thinly sliced then drizzled with olive oil, fresh blood orange juice and a sprinkling of capers and onion. This refreshing, chilled Crudo is super flavorful and easier to make than you might think!
In this classic Italian crudo the tuna is the star. Every bite is buttery and delicate yet bursting with flavor. Minced onion, capers and blood orange compliment the tuna without overpowering it. It’s the perfect light and refreshing appetizer for a hot summer day.
Crudo means “raw” in Italian. Similar to Japanese sashimi, Italian crudo is a dish made of thinly sliced raw fish (or sometimes beef/veal, think: beef tartar or carpaccio) dressed with complimentary ingredients like olive oil, citrus, herbs, shallot, capers etc. As is typical in Italian cuisine, variations of crudo differ regionally depending on local ingredients and seasonality.
Looking for the perfect pairing? Serve Tuna Crudo along side Crispy Skin Branzino and wash it all down with a crispy glass of white wine or a Classic Aperol Spritz. Maybe a little Meyer Lemon Polenta Cake for dessert?
Ingredients:
Here’s everything you need to make this recipe: the freshest sushi-grade tuna you can find (see note below) olive oil, red onion, capers, and blood orange.
*See recipe card for additional notes and ingredient substitutions.*
Note: Fresh fish is key here – only buy it from a fishmonger that you really trust. I buy mine from a local Japanese market that sells sushi-grade fish. Check out Mitsuwa if you’re local to Los Angeles. You can also buy sushi-grade fish online and have it shipped to you.
Recipe Steps:
Step 1. Slice the Tuna
Using a very sharp knife, slice the tuna into broad, thin pieces. If needed you can pop the fish into the freezer for ten minutes to firm up before slicing.
Step 2. Season and Serve
Arrange the fish on a large plate or platter. Drizzle with olive oil then scatter the capers, and minced onion overtop. Last, sprinkle with flakey sea salt, orange zest and a good squeeze of orange juice. Serve right away.
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Tuna Crudo
Ingredients
- 1 pound fresh tuna loin see note
- 3 tablespoons olive oil
- 2 tablespoons minced red onion
- 2 tablespoons capers
- 1/2 blood orange, juice and zest
- flakey sea salt
Instructions
- Using a very sharp knife, slice the tuna into broad, thin pieces. If needed you can pop the fish into the freezer for ten minutes to firm up before slicing. Work quickly so that the fish doesn't get warm while you're slicing.
- Arrange the fish on a large plate or platter. Drizzle with olive oil then scatter the capers, and minced onion overtop. Last, sprinkle with flakey sea salt, orange zest and a generous squeeze of orange juice. Serve right away.
Notes
- Tuna: Yellow/Blue Fin, Ahi or Albacore tuna are all delicious for curdo. Freshness is key. Only buy it from a fishmonger that you really trust. I buy mine from a local Japanese market that sells sushi-grade fish. Check out Mitsuwa if you’re local to Los Angeles. You can also buy sushi-grade fish online and have it shipped to you.
- Red Onion: a mild white onion or shallot work just as well.
- Blood Orange: You can substitute any variety of oranges or swap it out for grape fruit or a bit of lemon or lime juice.
